Countries China Japan India Sri Lanka Russia Nepal Mongolia Philippines Indonesia Pakistan Bangladesh Vietnam Korea Cambodia.

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Presentation transcript:

Countries China Japan India Sri Lanka Russia Nepal Mongolia Philippines Indonesia Pakistan Bangladesh Vietnam Korea Cambodia

Chinese Cuisine Includes a lot of vegetables and rice, very little meat. Foods are steamed, stir fried, boiled or poached. Many stir-fried dishes originated in the Canton region because people didn’t like overcooked foods. Rice always accompanies the dish and is served at every meal.

Chinese Cuisine A Chinese dish should have yin and yang. Yin: foods that are generally bland and low calorie. Yang: foods that are rich and higher in fat. China’s two main agricultural ingredients are rice and wheat. In the Peking region foods are very rich, use a thick, dark soy sauce and popularized the sweet-sour taste.

Chinese Cuisine Lo Mein: A Chinese noodle that looks like spaghetti. Wontons: Chinese fried dumpling

Egg foo yung: A type of omelet Egg drop soup: soup made with chicken, chicken broth and eggs. Dim Sum: steamed dumplings that are filled with meat, fish and vegetables. Chinese Cuisine

Bamboo: cream-colored vegetable that adds a crisp, chewy texture to foods. Tea: China’s national drink. Szechuan: A type of cooking from a province in Western China that makes the hottest, spiciest food in China. Sodium: Chinese food contains a high amount of sodium due to the heavy use of soy sauce.

3 meals are eaten a day. Breakfast usually consists of thick porridge made with rice called Congee. Main cooking utensils include steamer, cleaver and wok. Chinese use chopsticks as their main eating utensil. Chinese Cuisine

Japanese Cuisine Japan’s most important crop is rice. Most protein in the Japanese diet is from seafood. At the Japanese New Year celebration, the people eat soybeans for each year of their age.

Japanese Cuisine Daikon: A common giant white radish. Soy sauce: A popular flavoring in Japanese cooking. Seaweed: A basic ingredient in Japanese cooking. Miso: fermented soy bean paste. Tofu: A custard-like cake made from soybeans that is used in many dishes.

Japanese Cuisine Sashimi: Raw fish fillets eaten plain or with a sauce. Sushi: raw or cooked fish served with vinegar-flavored rice and seaweed. Tempura: crisp, batter fried vegetables and seafood. Sukiyaki: A mixture of meat and vegetables that are cooked in a wok. Wasabi: A spicy, Japanese horseradish.

What are we making in class Tuesday March 25 th : Egg drop soup & Teriyaki Chicken Thursday March 27 th : Fortune cookies